Archive for April, 2014

April 3, 2014

Ketchup Stir Fry Prawns + Chinese BBQ Noodles

Chang’s mom gave me this huge bag of frozen shrimp a few weeks ago and I never got around to cooking it. Every time we saw her she’d ask, “Did you try the shrimp yet?” and I’d shamefully shake my head and admit that I hadn’t figure out what to do with it yet. Stir fry shrimp and eggs? Shrimp with edamame? Overdone. That’s the extent of my Chinese shrimp cooking skills, those two recipes. Then literally out of sheer laziness because it requires no peeling, it occurred to me that I could make the ketchup stir fry prawns I’ve seen my own mother make with those giant tiger prawns. Too ambitious? Maybe. I called my mother to ask for her recipe but she was busy and forgot to call me back. 7:00pm came and went. Chang and I were getting hungry.

So I winged it.

Image

INGREDIENTS

  • 1.5 lb fresh or thawed prawns, heads off shells ON
  • salt
  • corn starch
  • oil (high smoke point, like avocado or peanut)
  • 2 stalks green onions, minced
  • 3 cloves garlic, minced
  • 1 tsp grated/minced ginger*
  • Sauce:
    • 1/2 cup ketchup
    • 2 tbs soy sauce
    • ~2 tbs brown sugar, loose
    • 1/2 tsp sesame oil

*if you don’t have fresh ginger, 1/2 tsp or so of ginger powder mixed into the sauce will do.

INSTRUCTIONS

  1. Rinse prawns under cold water (this will thaw them quickly, too, if they’re still frozen). Drain well. Line paper towel over baking pan and place prawns in.
  2. Mix sauce ingredients in a small bowl
  3. Dry prawns thoroughly with more paper towels (always make sure whatever it is you’re frying is very very dry. It will crisp better and you wont have as much splash back of hot oil when it hits the pan.).
  4. Remove paper towels, mop up baking pan so everything is dry. Lightly salt prawns. Coat with 3-4 tbs cornstarch. Toss and mix.
  5. Heat large frying pan or wok over medium high heat. When pan is hot (you wont be able to hold your palm right over the pan for over 5 seconds if it’s hot enough), add oil to coat the bottom of the pan. Heat until oil shimmers.
  6. Slowly add prawns in a single layer (you may have to do this in batches). Fry until the cooked orange edges creep up and over to the top side. Flip and cook other side. Both sides should be orange, with just-golden brown and crisp shells. Remove and set aside.
  7. Drain oil so that only a thin layer is left. Add minced garlic/ginger/green onion and quickly stir until aromatic. (You WILL be able to smell it.) Do NOT burn garlic, this does not take long. Add shrimp back in and toss to coat. Spoon in sauce, not all at once, but enough to coat the shrimp. (You can always add more, but you can’t take out.). Remove and serve!

Image

Woohoo! Yay for winging it! I feel like a real adult now. I’m making grown up dishes! By myself! Who needs mama now?! Yea OK, technically Chang’s mom gave me the shrimp… but I made it into a MEAL! Annndddd ’cause that about hits my grown up-ness quota for the week, I served it with my favorite college lazy dish: BBQ noodles. Literally ate this 3 out of 7 nights back then.

Image

INGREDIENTS: shacha

  • dried noodles (I like the thin japanese variety, or the curly ramen-like noodles)
  • scallions (minced)
  • 2 tbs soy sauce
  • 1 tsp Chinese BBQ (sha cha)
  • 1/2 tsp sesame oil
  • Optional Toppings: soft poached egg, veggies

INSTRUCTIONS:

  1. Cook noodles.
  2. Mix rest of the ingredients in serving bowl.
  3. Add and mix noodles when cooked.
  4. Top with egg and/or veggies.

Tada!

Image

 

 

Advertisements